Ingredients

Crust:
2 cups chocolate graham crackers, crushed
1/2 cup melted butter or margarine
3 tablespoons sugar

Mix ingredients in a small bowl. Press onto the bottom and up the sides of a greased 9-inch springform pan. Bake at 350 degrees 10 minutes. Cool on wire rack. Reduce heat to 325 degrees.

Filling:
1/4 cup Ghirardelli 60% Cocoa Bittersweet Chocolate Chips
1/4 cup whipping cream
3 8-ounce packages cream cheese, softened
1 cup sugar
1/3 cup baking cocoa
3 eggs
1 teaspoon vanilla extract

In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from heat; add cream. Mix well. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa; beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture until just blended. Pour over crust. Bake for 45-50 minutes at 325 degrees or until center is almost set.

Topping:
1 1/2 cups Ghirardelli 60% Cocoa Bittersweet Chocolate Chips
1/4 cup whipping cream
1 teaspoon vanilla

Directions

Melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Remove sides of pan and garnish as desired before serving.